Mixed pot stew

Overview

When Da Shen gets off work every day, the most enjoyable thing is to have a few drinks. Of course, the side dishes are indispensable with the wine, and Da Shen’s favorite is the duck feet in the deli. These days, the added doors outside make people afraid to buy more ready-made cooked food outside. Do it yourself, have enough food and clothing, cook a pot of miscellaneous food, everyone has their own preference, and the whole family is happy.

Tags

• hot dishes
• common dishes
• shandong cuisine
• old man
• late night snack
• summer recipes
• cao guo
• chenpi
• chicken feet
• cinnamon
• cooking wine
• dried tofu
• dried red chili pepper
• egg
• light soy sauce
• old soy sauce
• rock sugar
• star anise
• zanthoxylum bungeanum
• cumin
• duck feet
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ten bowls of water and pour it into the pot (a small bowl for eating)

   

2. 2 Prepare the required spices

   

3. 3 Take an empty bowl and measure the dark soy sauce

   

4. 4 Measure the amount of light soy sauce

   

5. 5 Add salt

   

6. 6 Add rock sugar

   

7. 7 Stir it and pour it into the pot together

   

8. 8 Put all the spices

   

9. 9 Bring to a boil over high heat

   

10. 10 Bring to a boil over high heat, then simmer over low heat for 40 minutes

    

11. 11 Leave the brine overnight before using

    

12. 12 Boil the eggs and peel them (little Shen chewed one off halfway)

    

13. 13 Thaw chicken feet and duck feet, wash them, and trim off the tips

    

14. 14 Pour cold water into the pot, add ginger slices, and cook with cooking wine. Take it out, rinse with water and set aside

    

15. 15 Score a few cuts on the surface of dried tofu and soak it in boiling water

    

16. 16 Put all the ingredients into the pot, bring to a boil over high heat, then simmer over low heat for another 30 minutes and turn off the heat. It can be eaten after 12 hours